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Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners. Set aside.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the muffin base.

In a separate medium bowl, whisk together the large egg, whole milk, vegetable oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly normal.

Divide the prepared muffin base batter evenly into 6 separate small bowls, approximately 1/2 cup of batter per bowl.

Prepare the Streusel Topping: In a small bowl, combine the all-purpose flour, packed light brown sugar, and ground cinnamon. Cut in the cold unsalted butter with your fingertips or a pastry blender until the mixture resembles coarse crumbs. Set aside.

Assemble the Muffin Types:

For Chocolate Chip Muffins: To one bowl of batter, gently fold in the semi-sweet chocolate chips.

For Red Velvet Muffins: To a second bowl of batter, fold in the unsweetened cocoa powder and red food coloring until the batter is evenly crimson. Then, gently fold in the white chocolate chips.

For Blueberry Streusel Muffins: To a third bowl of batter, gently fold in the fresh or frozen blueberries.

For Carrot Spice Muffins: To a fourth bowl of batter, fold in the grated carrots, ground cinnamon, ground nutmeg, ground ginger, and chopped walnuts (if using).

For Plain Muffins: Leave the fifth bowl of batter as is. (Optional: for a simple fruit muffin, fold in 1/4 cup of mashed banana or finely diced apple).

For Streusel Topped Muffins: Leave the sixth bowl of batter as is.

Fill 2 muffin liners with each of the six prepared batter types. For the Blueberry Streusel and Streusel Topped muffins, generously sprinkle the streusel topping over the batter in the liners.

Bake for 18 to 22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. Baking time may vary slightly depending on the muffin type.

Let the muffins cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely.


Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners. Set aside.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt for the muffin base.

In a separate medium bowl, whisk together the large egg, whole milk, vegetable oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula until just combined. Be careful not to overmix; a few lumps are perfectly normal.

Divide the prepared muffin base batter evenly into 6 separate small bowls, approximately 1/2 cup of batter per bowl.

Prepare the Streusel Topping: In a small bowl, combine the all-purpose flour, packed light brown sugar, and ground cinnamon. Cut in the cold unsalted butter with your fingertips or a pastry blender until the mixture resembles coarse crumbs. Set aside.

Assemble the Muffin Types:

For Chocolate Chip Muffins: To one bowl of batter, gently fold in the semi-sweet chocolate chips.

For Red Velvet Muffins: To a second bowl of batter, fold in the unsweetened cocoa powder and red food coloring until the batter is evenly crimson. Then, gently fold in the white chocolate chips.

For Blueberry Streusel Muffins: To a third bowl of batter, gently fold in the fresh or frozen blueberries.

For Carrot Spice Muffins: To a fourth bowl of batter, fold in the grated carrots, ground cinnamon, ground nutmeg, ground ginger, and chopped walnuts (if using).

For Plain Muffins: Leave the fifth bowl of batter as is. (Optional: for a simple fruit muffin, fold in 1/4 cup of mashed banana or finely diced apple).

For Streusel Topped Muffins: Leave the sixth bowl of batter as is.

Fill 2 muffin liners with each of the six prepared batter types. For the Blueberry Streusel and Streusel Topped muffins, generously sprinkle the streusel topping over the batter in the liners.

Bake for 18 to 22 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. Baking time may vary slightly depending on the muffin type.

Let the muffins cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely.
